Butchers innovate in recession
A butchery competition has attracted a record number of entries despite the economic downturn. A total of 34 stores entered 280 products into the North Wales Awards for Innovation and Excellence in Meat Products, showing that butchers still innovating in the recession.
Winning products included including a lamb ranch burger, a pork and pickle pie and a smoked BBQ lamb sausage.
Graham Titchener, HCC’s marketing executive, said: “This year’s competition was the biggest and best so far. We’ve had some fantastic entries and those that entered can be proud of what they’ve achieved.”
Paul Wellings from London House Stores in Dyffryn Ardudwy, Gwynedd, was this year’s Supreme Sausage Champion for his traditional pork sausage, while the Supreme Pie Champion was Edwards of Conwy for its Meat and Potato Pie.
Paul will now be entered into Meat Trades Journal’s Champion of Champions competition later this year, as well as joining other category winners in a head to head battle with South Wales entrants at the Royal Welsh Show in the summer.
The awards were held at the Venue Cymru in Llandudno on 28 April 2009.
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